Oozing madness.

Molten chocolate lava cake

After an hour or so of hard work, here's my prize. It's a pity the chocolate I used was a tad too bitter, I'm not too fond of bitter stuff. (Note to self: Remember to use 65% instead of 85% the next time) Otherwise, this cake is a total success!

I was so afraid that the chocolate in the middle would cook with the outside of the cake, cos' when I toothpick-tested it, the toothpick came out clean! I was so relieved when the chocolate flowed out when I cut it open.

I should share the recipe, shouldn't I? Teehee.

Ingredients:

2 large eggs

2 large yolks

5 tbs butter

3 tbs sugar

3.5 oz dark chocolate (65% for bittersweet, 75/85% if you like bitter stuff)

3 tbs flour

4 tsp high-quality cocoa powder (I used Hershey's)

Tiny pinch of salt

1/8 tsp vanilla extract (Could do with a tad bit more vanilla)

Directions:

• Generously butter 4 5.5oz ceramic cups/bowls, sit that in a casserole dish and set aside. (I used a small souffle glass bowl)
• Combine the eggs and yolks in a large bowl, add the sugar and whisk until it's light and foamy, lemony in color.
• Place the butter in a separate (microwavable) bowl and break in the dark chocolate. (3.5oz is the standard 100g chocolate bar) Melt that in the microwave on low for about 5 seconds, on defrost mode. Stir the mixture until it comes together to form a nice chocolatey color.
• Combine the chocolate mixture with the egg mixture and whisk. Sieve in the cocoa powder and flour. Whisk it altogether.
• Pour the mixture into your ceramic/glass bowl, and tap it down to remove air bubbles.
• Plastic wrap it and refrigerate for 30 minutes.
• Pour hot water into the casserole dish, halfway up the ceramic/glass bowl/cup.
• Pre-heat oven to 425 degrees F (218 degrees C) and bake for 15-17 minutes depending on the size of your cup/bowl. (Once it is cake-y on the top, it should be done)
• Allow that to cool for 15 minutes before serving.

If I can do it, you can prolly do a better job. :)